车厘子核油的制备及品质分析Preparation and quality analysis of cherry kernel oil

• Published in: Zhongguo you zhi Vol. 47; no. 6; pp. 29 - 34
• Main Author: 崔芸1，黄逸彤1，李文骏1，钟雅琦1，张依曼1，毛国兴1，刘袆帆1,2，马路凯1,2，罗宏炼3 CUI Yun1, HUANG Yitong1, LI Wenjun1, ZHONG Yaqi1, ZHANG Yiman1, MAO Guoxing1, LIU Huifan1,2, MA Lukai1,2, LUO Honglian3
• Format: Journal Article
• Language: English
• Published: 中粮工科（西安）国际工程有限公司 01-06-2022
• Subjects: cherry kernel oil; physicochemical property; fatty acid composition; nutritional component; antioxidant activity; volatile component; 车厘子核油；理化性质；脂肪酸组成；营养成分；抗氧化活性；挥发性成分
• ISSN: 1003-7969
• DOI: 10.19902/j.cnki.zgyz.1003-7969.210378

以车厘子核为原料，采用索氏抽提法提取车厘子核油，并对其理化性质、脂肪酸组成、脂溶性营养成分、抗氧化活性及挥发性成分进行分析。结果表明：车厘子核油得率为（10.13±0.19）%，其酸值、过氧化值均符合GB 2716—2018要求；车厘子核油中有8种脂肪酸，主要是油酸（58.69%）和亚油酸（26.03%）；车厘子核油富含甾醇，含量高达530.04 mg/100 g，以β-谷甾醇（428.00 mg/100 g）为主；车厘子核油抗氧化能力强，对DPPH自由基和羟自由基均有较好的清除效果，其IC50值分别为12.51 mg/mL和1.92 mg/mL；车厘子核油中检出58种挥发性成分，以醛类物质（44.27%）和烃类物质（28.44%）为主，有特殊的果香味。 The cherry kernel oil was extracted by Soxhlet method with cherry kernel as raw material, and its physicochemical properties, fatty acid composition, fat-soluble nutritional component, antioxidant activity and volatile components were analyzed. The results showed that the yield of cherry kernel oil was (10.13±019)%, and the acid value and peroxide value of cherry kernel oil met the requirement of GB 2716-2018. There were eight kinds of fatty acids in the cherry kernel oil, mainly oleic acid (58.69%) and linoleic acid (26.03%).Cherry seed oil was rich in sterols, which reached 530.04 mg/100 g, and β-sitosterol was dominant (428.00 mg/100 g). Cherry kernel oil had strong antioxidant ability and had good scavenging effects on DPPH free radical and hydroxyl free radical, and their IC50 values were 12.51 mg/mL and 1.92 mg/mL, respectively. There were 58 volatile components detected in the cherry kernel oil, and aldehydes(44.27%) and hydrocarbons(28.44%) were the main compounds.The cherry kernel oil had special fruit flavor.